- 3/4 cup buckwheat flour
- 2 large eggs, beaten
- 1 1/3 cups milk
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- 2 garlic cloves, thinly sliced
- 1 pint mixed cherry tomatoes, halved
- 1 teaspoon fresh thyme leaves
- Sea salt
- 1 tablespoon red wine vinegar
- 1 pound ricotta
How to make this recipe
- In a medium bowl, whisk the buckwheat flour with the eggs and half of the milk until lump-free. Add the remaining milk and whisk until smooth. Refrigerate the batter for 20 minutes.
- Meanwhile, in a medium saucepan, heat the 2 tablespoons of olive oil. Add the garlic and cook over moderate heat until fragrant, about 1 minute. Add the tomatoes and cook, stirring occasionally, until they just begin to release their juices, about 4 minutes. Add the thyme and cook 2 minutes longer. Remove the saucepan from the heat. Season the compote with salt and stir in the vinegar.
- Line a plate with wax paper. Heat an 8-inch nonstick skillet and lightly brush with olive oil. Add 1/4 cup of the batter to the skillet and swirl to coat the pan. Cook over moderate heat until the edges begin to pull away from the pan, 30 seconds to 1 minute. Flip the crêpe and cook 30 seconds to 1 minute longer. Transfer the crêpe to the prepared plate. Repeat with the remaining batter, brushing the pan with oil as needed.
- Spoon 1/4 cup of ricotta into the center of each crêpe. Roll to form a cigar. Serve the crêpes on a platter alongside the tomato compote.